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White dry
An interpretation of two different Meursault terroirs, combining the rich texture typical of the appellation with the mineral tension provided by limestone soils. This cuvée is made from the Les Murgers de Monthélie and Les Casse-Têtes parcels, with its character shaped by the combination of different soils and exposures.
On the nose, the wine reveals notes of ripe white peach, apricot, and pear, complemented by lime zest, white flowers, hazelnuts, and subtle spicy nuances. With time in the glass, the wine gains further complexity, revealing chalky notes, wet stone character, and delicate creamy tones.
On the palate, the wine shows the rich, rounded texture typical of Meursault, balanced by lively acidity and precise minerality. The depth of ripe fruit is complemented by citrus freshness, while the long finish reveals limestone minerality and a subtle saline character. This is a structured yet balanced Chardonnay with good ageing potential.
The wine is made from ‘Chardonnay’ grapes grown in different Meursault parcels. At Domaine Patrick Javillier, the vineyards are managed according to culture raisonnée principles, with the aim of preserving natural vine balance and expressing the character of each terroir as precisely as possible. Fermentation takes place with indigenous yeasts, and the wine is aged in French oak barrels with a carefully controlled proportion of new oak.
Serving temperature: 12–13 °C. Pairs well with pan-fried sea perch with lemon butter sauce, veal with mushroom sauce, or pan-fried lobster or shrimp with butter sauce.
Domaine Patrick Javillier is a family estate based in the village of Meursault, whose history began in 1945 when Raymond Javillier revived the family-owned vineyards. In 1974, after completing his oenology studies in Dijon, Patrick Javillier took over the estate, expanding it from 2 to approximately 11 hectares and establishing a clear philosophy: to produce wines that faithfully express the unique character of each Burgundy terroir. Today, the estate is managed by the third generation, Marion Javillier and Pierre-Emmanuel Lamy, who continue the family's winemaking tradition.
The estate owns vineyards in some of the most prestigious Côte de Beaune appellations, including Meursault, Puligny-Montrachet, Savigny-lès-Beaune, Aloxe-Corton, and Pernand-Vergelesses. Its portfolio includes Regional, Village, Premier Cru, and Grand Cru wines, with ‘Chardonnay’ forming the foundation of the domaine. Patrick Javillier became known for his ability to combine fruit from different vineyard parcels into precisely crafted cuvées, such as Les Clousots and Tête de Murger, while preserving the distinct identity of each terroir.
Sustainable viticulture is practised throughout the vineyards following the principles of culture raisonnée. Particular attention is paid to pruning, green harvesting, determining the optimal harvest date, and producing healthy, balanced grapes. Each vineyard parcel is managed individually according to its soil composition, exposure, and microclimate.
The white wines are gently pressed using a pneumatic press, fermented with indigenous yeasts, and aged in French oak barrels for 16–18 months. The proportion of new oak is adapted to the character of each vineyard, while bâtonnage is applied according to the conditions of the vintage. The red wines undergo cold maceration before fermentation, and are bottled with minimal fining and filtration to preserve purity, texture, and terroir expression.
